To make it easier to compare different food labels.

Although this is not true for products sold in the United States. FDA regulations actually have a chart listing the various reference amounts customarily consumed per eating occasion that should the basis for nutrition information on a label. You can find the chart by searching "21 CFR 101.12".

it is law within the EU that all ingredients are displayed on packaging in order of size i.e the largest ingredient 1st and so on down to the smallest. Must also list ingredients in order to advise consumers who have certain allergies eg nut allergy that can kill, also for nutritional value

The Food and Drug Administration (FDA) issues guidelines concerning food labeling.

These labels are placed on products that are hybrids so the farmer will know that they are hybrids and not true breeding seeds.

Not necessarily. The ingredients on a food label are listed in order of the amount in the item.

For example, if a label lists the following ingredients in this order (This is Frank's Red Hot): Cayenne Peppers, Vinegar, Water, Salt, Garlic Powder

Then the sauce contains more Cayenne Peppers than any 1 other ingredient, more Vinegar than any 1 ingredient besides the peppers....etc. Make sense?

cost per serving

Certain claims are permitted to be made for conventional foods and dietary supplements. "Health claims" are those that describe a relationship between a food, food component, or dietary supplement ingredient, and reducing risk of a disease or health-related condition. Health claims meet the SSA (Significant Scientific Agreement) standard and are specifically authorized by FDA. "Qualified health claims" do not meet the SSA standard and must be the subject of a letter of enforcement discretion from FDA stating that the agency does not object to its use when accompanied by a specific disclaimer. "Nutrient content claims" are explicit and implied claims that characterize the level of a nutrient in a food or dietary supplement, such as "high in fat," and "low in sodium." In order to make a nutrient content claim, the food must conform to the regulations that the specific claim. Whether it is permitted will be dependent upon the percent of the Daily Recommended Value or Recommended Daily Intake for that nutrient that is present per serving. Other criteria may apply as well, and additional disclaimers may be required to be declared in certain cases. "Structure/function" claims are those that describe the role of a nutrient or dietary ingredient intended to affect normal structure or function in humans, characterize the means by which a nutrient or dietary ingredient acts to maintain such structure or function, describe general well-being from consumption of a nutrient or dietary ingredient, or describe a benefit related to a nutrient deficiency disease (like vitamin C and scurvy). In order to make a structure/function claim, the manufacturer must possess substantiation and inform FDA within 30 days of marketing that the claim is being made. FDA does not review and approve structure/function claims.

The part number,part title,standard number, applicable standards, and sub-part title are included on a synthetic webbing label.

They must put things like calories and sugar

"The % Daily Value is the percentage of a nutrient that one serving of the product contributes toward the daily recommended amount."

This is based on a 2,000 calories per day diet.

For example a food label may say 12g of fat = 18% daily value.

This means that 12 grams of fat is 18% of the total 65 grams of fat recommended per day

You can use the percentage to decide if there is a low or high amount of that particular nutrient in one serving of the product.

Low = 5% or less

High = 20% or more

2500

a. Brand name

b. Name of the product

c. Net weight

d. Country of produce

e. Ingredient list

f. Name and address of manufacturer

g. Expiry date

h. Instructions for storage

i. Award labels

Warning labels increase costumers' knowledge and awareness about mostly harmful effects of the product or products.It also therefore reduce a health risk or may influence their behavior to reduce the risk or bad effect of the products.

Well first of all to know whats in the inside of it is one of the main reasons, secondly what if your allergic to something that is contained in the food product in which you could experience an allergic reaction? without criticising its hard to not get frustrated at this question because the answer to it is simply common sense?? Fortunately i don't mind because i have nothing better to do right now. If the case is that the product doesnt contain food then its still important to check the label for the price of the product, the material of the product (again allergic reactions) and what exactly us inside the product. GOOD DAY.

My gosh it is the label on the food product that you purchase

The sugar content of Granny Smith apples varies from 10.1 % Brix to 12.0 % Brix...

expiration date

The number of servings in a package will vary because package size can vary, as does the definition of serving size which can be different with each product. Check the nutritional panel. It will list the serving size and how many are in the package.

ingredients, nutrition facts, and any allergy information... ***** The label must indicate the ingredients in the order of content from highets to lowest. It must also contain nutritional informaition, including vitimans, fat, sugar, and caloric content. Foods must indicate the place or origin the "made in" part of the label. In addition, food must contain an expirey date and some food must indicate the date of packaging as well as contact information to the production company.

mayonnaiseyesBy weight

Protein is an essential nutrient, needed for growth and repair of tissues. For this reason, it is listed on food labels. It is actually the amino acids that proteins are made of that we need to make our own proteins. So before we can use the protein in our food we have to digestit ie break it down into amino acids. The amino acids are then absorbed into the blood and used to make new proteins. Amino acids which are present in excess are broken down in the liver into a substance called urea which we excrete in the urine. Amino acids which the body cannot make, and so must be obtained from our food, are called essential amino acids. Amino acids which the body can make are called non-essential. Proteins are sometimes classified as first class (which contain all of the amino acids which we need) and second class (which lack some essential amino acids). http://www.netfit.co.uk/nutrition/nutrition/proteins.htm http://www.nutrition.org.uk/home.asp?siteId=43§ionId=299&which=1

There are more than 4 sections on a nutrition fact label. The most prominent are the following:

Total Calories

Total Fat

Cholesterol

Sodium

Total Carbohydrates

Protein